Vendhaya Kuzhambu is an authentic South-Indian gravy. This gravy is different in its taste and flavor from the normal Kuzhambu varieties. Fenugreek/Methi is loaded with rich source of dietary finers, iron and minerals. Also they act as a cooling agent as it reduces the body heat.To roast and grind :-
|Fenugreek /Methi/Vendhayam||½ tsp|
|Tamarind||small lemon size|
|Chilli powder||1 tsp|
|Turmeric powder||¼ tsp|
|Gingelly oil||2-3 tbsp|
|Urad dal||¼ tsp|
|Coriander leaves||for garnishing|
|Channa dal||2 tsp|
|Grated coconut||2 tbsp|
1). Dry roast fenugreek and channa dal. Grind it along with coconut and keep it aside. Extract juice from the tamarind and keep aside.
3). Then add turmeric powder, Chilli powder, coriander powder and saute for a minute. Then add the tamarind extract and bring it to a boil in a medium flame.
4). Then add the grounded masala, salt, jaggery and let it cook till oil separates from the gravy. Turn off flame and garnish with freshly chopped coriander leaves.
Delicious Vendaya Kuzhambu is ready. Serve with steamed rice and appalam !
# Using gingelly oil adds more flavor to the curry, so don't avoid it.
# Traditional recipe calls for shallots, it suits best for this gravy.
# Saute the Fenugreek seeds completely or you will get a bitter taste in the gravy.
If you enjoy reading my blog, Join my page on Facebook | follow me on Twitter | add me on Google+
Related Posts :-
Click here for more :- Kuzhambu Recipes
Click here for more :- Fenugreek Recipes